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Posts tagged "Cabbage"

Kohlrabi Carrot Slaw

Kohlrabi Carrot Slaw

Serves 4 | prep Time 15 mins | Cook time 3 hours 

  • 1 large kohlrabi, peeled, stems trimmed off, grated
  • 1/4 head purple cabbage, shredded
  • 2 medium carrots, peeled and grated
  • 1/2 red onion, grated
  • 4 tablespoons chopped cilantro
  • 1/4 cup golden raisins (optional)
  • 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Combine the grated kohlrabi, shredded cabbage, grated carrots, onion, cilantro, and raisins (if using) in a large bowl.

In a smaller separate bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated.

Chill for several hours before serving and enjoy.

Green Cabbage Asian Slaw

Green Cabbage Asian Slaw

Serves 4 | prep Time 10 minutes | Cook time 0 Minutes

  • ½ green cabbage (thinly sliced)
  • ½ cup scallions (thinly sliced)
  • ¼ cup fresh mint (minced)
  • ¼ cup cilantro (roughly chopped)
  • ¼ cup toasted slivered almonds (or roasted peanuts)
  • 2 tablespoons black roasted sesame seeds

for the dressing:

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon ginger root (grated)
  • ½ tablespoon chili paste (optional)

Add cabbage, scallions, cilantro and mint to a large bowl.

In a small bowl, whisk together vinaigrette and drizzle over the slaw. Toss well, check for seasoning and adjust accordingly.

Sprinkle toasted almonds and sesame seeds on slaw before serving.

 

Roasted Savoy Cabbage with Miso and Sesame

Roasted Savoy Cabbage with Miso and Sesame

Serves 6 | prep Time 10 minutes | Cook time 30 Minutes

  • 1 organic Savoy cabbage
  • 1 tbsp peanut or grapeseed oil
  • 2 tbsp sesame seeds

for the miso-sesame paste:

  • 2 tbsp peanut or grapeseed oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp organic miso paste
  • 1 tbsp organic maple syrup

Pre heat the oven to 350 degrees. Lightly oil a baking sheet.

Using a sharp knife chop the cabbage in half and then into quarters, keeping the central stem intact. Carefully slice each cabbage quarter into four, so that you end up with sixteen wedges in total.

In a bowl whisk together the miso paste, groundnut oil and maple syrup into a paste. Brush each cabbage wedge on each side with the paste and place on the baking tray.

Drizzle an additional tablespoon of ground nut oil over the wedges then place in the preheated oven and roast for 10 minutes. Remove from the oven, carefully flip the cabbage wedges over and sprinkle with the sesame seeds. Return to the oven for a further ten minutes to finish off.